For anyone who loves a killer chicken salad recipe, the fresh taste of cilantro, ripe avocados, a hint of spice, refreshing summery recipes, or just a really good sandwich, this recipe is for you. Well, ok that covers just about everyone. But I’m pretty sure it’s safe to say everyone will love this chicken salad whether it’s enjoyed in the middle of two crispy slices of bread or scooped out of the center of a creamy avocado.
I posted this recipe last year along with a pasta recipe I wrote about, but I decided it needed a post of its own – a platform to showcase the vibrant green colors that match the beautifully merged flavors that will leave your senses speechless. It’s literally that good.
Cilantro-Lime Jalapeno Chicken Salad
- 3 large chicken breasts
- poaching liquid (chicken stock, water, carrots, celery, onion, thyme, bay leaf, peppercorns)
- 1 jalapeño diced (with seeds scraped out)
- 4 Tbs cilantro coarsely chopped
- 1 lime, juiced
- 1/4 red onion diced fine
- 1/3 cup mayo (plus a little more if needed)
- 1 Tbs Dijon mustard
- 1 tsp cumin
- salt and pepper
- 2 ripe avocados (or for a sandwich good French or Italian bread)
Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork.
Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone.
*To Poach – In a medium pot add chicken breasts to the poaching liquid. The chicken should be completely immersed. Bring to a boil and then immediately reduce heat and partially cover. Reduce heat to a simmer for 10 minutes (be sure to just simmer and not boil….and no longer than 10 minutes since you don’t want the chicken to turn “rubbery”). Remove from heat and let chicken remain in the liquid for about 15 minutes. Reserve the liquid for future use.